ALES & LAGERS
Beer essentially falls into two different categories: Ale and Lager. From those two categories follow many different “beer styles” within each category. This week, we won’t get into details on beer styles; we will focus on the three main differences between the two categories: types of yeast, fermentation temperature and time, and additional ingredients.
Yeast:
Ale is produced from “top fermenting” strains of yeast. Lager is produced from “bottom fermenting” strains of yeast; however, on very rare occasions ales can also be produced from “bottom fermenting” yeast.
Temperature & Time:
Ales ferment at higher temperatures (60° - 75°F) which, in turn produces a quicker fermentation period (78 days or less). Lager comes from the German word “Lagern” which means “to store.” Lagers are fermented for much longer periods of time at cool temperatures (46° - 59°F).
Ales typically contain higher amounts of hops, malts, & roasted malts. The ale yeasts are known to produce by-products called esters, which are “flowery” and “fruity” aromas. Lagers tend to be more traditional – fewer adjuncts. Unlike Ales, the Lager yeast produces fewer by-products and does not contribute to the flavor of the beer. This allows for other flavors to pull through (malt, hops, etc.).
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